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September 27, 2011

Nature's Express, Berkeley

While visiting my brother up North we had lunch at a fast food vegan restaurant called Nature's Express. This place is not really "fast food," like McDonalds, but more like delicious healthy food that is made for you fast. I had an avocado and tofu wrap, my mom had a tunafish sandwich, and my brother had a spicy blackbean burger of some sort. The tuna sandwich was the BEST vegan sandwich I have ever had. I believe they used garbanzo beans but it was hard to decipher what else the chef used to make the "tuna." I will attempt to remake this masterpiece and share the recipe when I figure it out!

Nature's Express is about a year old and located in Berkeley. For more information click here!

September 26, 2011

Probiotics and a Colorful Breakfast

 If you have not heard of probiotics yet I urge you to read this link. Our bodies are laden with good and bad bacteria and the bad bacteria feeds off the pollution, stress and processed foods we put in our bodies. Adding probiotics to your daily regimen will increase your stomachs ability to digest your food and keep the good and bad bacteria in your stomach balanced. This brand, Good Belly, tastes good and is reasonably priced (especially compared to Bio-K which costs four times as much.) If you see this at your local grocery store be sure to try it out.

This is my favorite breakfast. Organic eggs, avocado mayo, and berries. This picture is beautifully colorful and I had to share it with you!

September 25, 2011

Vegan Blueberry Cheesecake

If you have not been to Native Foods yet and tried their dessert you should make sure to put it on your "to-eat" list. Native Foods in a 100% vegan restaurant and all the desserts are refined sugar free.
I celebrated a birthday with my girlfriend Gwen and we shared the Vegan Strawberry Shortcake Parfait- deeeeeeeeeeeelish!

I had to share the love with my mother so I brought this piece of Vegan Blueberry Cheesecake to her and I ended up eating half of this one too.... Sorry mom and thank you Chef Tanya!

Native Foods is around the Southern California region. Click HERE for a link for the Native Foods dessert menu :)

September 24, 2011

Eggplant done easy!!

Eggplant is delicious, period, and a great substitute for vegetarians in regards to substance. I used only three ingredients and this recipe tasted like dessert.

Eggplant Done Easy
2 small eggplants, diced
1/8 cup coconut oil
fresh basil
sea salt, optional

1. Dice the eggplant and cook over medium heat with coconut oil for about 15 minutes. Stir continuously to avoid burning.
2. Add basil and sea salt about one minute before you pull from the stove.

Eggplant has phytonutrients and antioxidants which feed your brain, protect cell membranes, and eat free radicals in your body. Here is to YOUR health!

September 23, 2011

Apple Pie Smoothie

This smoothie is a great fat flusher!! It is high in fiber, fights bacteria/fungus, is anti-inflamitory and aids in weight loss :) 

Apple Pie Smoothie
1 sweet organic apple
1 cup vanilla almond milk, unsweetened
3 TBSP ground flax seeds
1/2 tsp cinnamon
dash of nutmeg
1 TBSP honey (optional)

Who doesn't LOVE apple pie?!

September 22, 2011

Sunbutter Mango Pancakes

 These pancakes are made with buckwheat, which means they are high in fiber and protein. I added brazil nuts for added selenium- a trace mineral essential to humans, that enhances your immune system. I topped these beauties with sunflower butter, agave, and juicy mango. Enjoy!!

Sunbutter Mango Pancakes
1 cup buckwheat flour
3/4 TBSP baking powder
1/2 cup brazil nuts, diced
1/2 cup pureed mango
3/4 cup water
1 egg
1 tsp cinnamon

Buttery Toppping
sunbutter (or any nut butter)
diced mango

1. Beat ingredients in a bowl.
2. Cook over medium heat with some coconut oil for about 4 minutes on each side.
3. Top with sunflower butter (or any nut butter), agave, and diced mango

I used heart egg/pancake molds to form little hearts. Adorable :)

September 21, 2011

Smoked Salmon Goat Cheese Wraps

This recipe serves two hungry people! 

Smoked Salmon Goat Cheese Wraps
2 sprouted tortillas
smoked salmon for two
1/4 cup goat cheese
4 TBSP hummus (I used eggplant hummus)
1 handful organic spinach
1/2 organic red bell pepper, diced

1. Spread 1/8 cup hummus on each tortilla.
2. Top with remaining ingredients and wrap up!

I paired this dish with fresh cut cucumber. Such a great lunch option-flavorful and nutritious!

September 20, 2011

Peach Cream Cheese Cupcakes- guten/sugar/dairy free

These cupcakes are high in fiber as they are made with coconut flour and almond meal. Very simple to make- from fridge to mouth in 45 minutes!

Peach Cream Cheese Cupcakes
1/2 cup pureed peaches (about one large peach)
2 organic, cafe-free eggs
3 TBSP coconut oil
1/4 cup agave
1/4 cup coconut flour
2 TBSP almond meal
1/2 tsp baking powder
1/8 cup coconut

1. Mix all ingredients in a bowl by hand and pour into greased muffin tin (I grease with coconut oil as it can sustain high heat without turing rancid like most other oils).
2. Bake at 350F for 25 minutes.

Cream Cheese Frosting with diced peaches
4 oz dairy free cream cheese
2-3 TBSP honey or agave
1 tsp cinnamon
1 peach, diced

1. Blend and top cream cheese on muffins once cool (about 10-15 minutes).
2. garnish with diced peaches.

These muffins are moist and fluffy. I hope you give this recipe a try!!

Raw Teacher Certification

For those of you that are interested I am available to certify interested parties as a Raw Chef! I have scheduled some classes in the Greece and California areas and you can find additional information at the link below.  I am also working on my website with hopes to launch in the next week or so.

Wishing you a healthy week!!

Raw Teacher Website

September 19, 2011

I am so excited to dive into this cupcake kit! Of course I will use my own ingredients as the ones in this box have a list of processed ingredients I cannot pronounce. However I will use the cones, which can be filled with cupcake batter and baked right in the oven.  Coming soon... Pumpkin Cream Cheese Cupcakes!! Welcome to my favorite time of year!!

September 17, 2011

Mango Maki Sushi

Another sushi dish. The trickiest part is rolling the Nori paper up tight. If you get that part right you will have a perfectly presentable and delicious sushi roll.

Mango Maki Sushi
2 sheets of Nori paper
10 spinach leaves (or any green leaf)
1/4 cup macadamia nuts, ground to chunky consistency (add a finger-drop of water)
1/3 mango, ripe and sliced
1/3 avocado, ripe and sliced

1. Place green leaves on sushi (this will protect the Nori from the wet ingredients).
 2. Place the macadamia nuts, mango and avocado on sushi.
3. Roll tightly and cut into pieces.
4. Spray with Braggs or serve on the side as dipping sauce.

You can really wow your guests with this recipe. 

September 16, 2011

Blue Thunder

This smoothie is similar to Tropical Thunder but I have added blueberries and decreased the amoutn of pineapple.

Blue Thunder
1 cup coconut milk, light
1 banana
1 cup pineapple
1/3 cup blueberries
2 TBSP hemp seeds

Blue Thunder has a large serving of antioxidants that protects collagen and fights free radicals in your body. This means you look younger and more radiant!

September 15, 2011

Linguini with Avocado Pesto, Raw

I made this dish in about 5 minutes. The sauce is easy to make and you can add more water to alter the consistency. I topped this pasta with fresh ground pine nuts.

Linguini with Avocado Pesto
2 zucchinis
1 avocado
1/2 cup pinenuts
2 TBSP olive oil
2 tsp basil
sea salt
3-4 TBSP water
Juice of one lemon
2-3 TBSP pinenuts

1. Shred zucchini into pasta and set aside.
2. Process remaining ingredients in a sauce, adding more water to desired consistency. Top pasta with sauce.
3. Process 2-3 TBSP pine nuts to make parmesan cheese and sprinkle on pasta.

September 14, 2011

Raw Beefy Tacos

This is my spin on regular tacos- and boy are they yummy!

Beefy Tacos
1 1/4 cup walnuts
1 TBSP coconut oil
1 TBSP cumin
2 tsp corriander
3/4 tsp braggs

1. Blend all ingredients together except for 1/4 of the walnuts, which you fold in after processing (so you have some chunks in your beef).
2. Place in a lettuce leaf and top with avocado mayo and raw cheese.

This recipe was inspired by Raw Chef Ani. Thank you Ani!!

September 13, 2011

Tropical Thunder

This smoothie is full of fiber, which will keep you lean, and is loaded with potassium, magnesium, and iron. If you are anemic this smoothie is perfect for you! Full of Vitamin C, this smoothie also strengthens your immune system. Enjoy the Thunder :)

Tropical Thunder
1 banana
1.5 cups pineapple
2 TBSP hemp seeds
1 cup light coconut milk

Blend and enjoy!

I make sure that my products are in the fridge the night before I make my smoothie so it is cold. You can always throw in an ice cube if you prefer to have a little crunch and an extra-cold smoothie.

September 12, 2011

Wild Salmon Salad

Dinner tonight! Rich in essential fatty acids and protein.  This recipe is easy to make and using less ingredients enables the dish to taste better.

Wild Salmon Salad
one salmon filet
two handfuls of organic lettuce
bell peppers, diced
olive oil, cold pressed
sea salt/pepper

1. Top salmon with herbs, and spices, and broil for 8-10 minutes. When ready, salmon will be light pink on the inside.
2. Drench salmon in olive oil and top on greens and bell peppers. Enjoy!

September 11, 2011

Carrot Cooler

This juice is delicious. Full of beta-carotene, this smoothie strengthens night vision, cleanses the colon, detoxes the liver, and aids in weight loss.

Carrot Cooler
5 carrots, organic
raw ginger, about the size of 1/4 cup
1/2 large juicy lime

Throw these in your juicer and enjoy!

September 10, 2011

Raw Coconut Cranberry Ice Cream- vegan

This is creamy and delicious, just like real ice cream.

Raw Coconut Cranberry Ice Cream
1 TBSP coconut oil
3 TBSP 100% cranberry juice
1 cup raw cashews
1/8-1/4 cup agave (depending on sweetness preferred)
1/8 cup shredded coconut

1. Process all ingredients and place in freezer for about one hour to set.
2. Top with coconut shavings or fresh fruit.

September 09, 2011

Coconut Avocado Egg Sandwiches

Coconut Avocado Egg Sandwiches
4 organic corn cakes
5 organic eggs
1/8 cup water
basil, fresh or dried
1/2 avocado, diced
shredded coconut
salt and pepper

1. Beat eggs with water
2. Grill eggs on stovetop with coconut oil over medium heat for 3 minutes.
2. Add basil.
3. Distribute evenly over 4 corn cakes.
4. Top with diced avocado, salt, pepper, and shredded coconut.

I was curious to see what coconut, avocado, and eggs tasted like together. Delicious and unique!! I will definitely be making this recipe again, and again, and again.

September 08, 2011

For the LOVE of blueberries

Blueberries are my favorite food, hands down, and unfortunately there are no blueberries in Greece, and the ones we have managed to find are small and sour and wrinkled :( Now that I am home in California I am going wild over these blue beauties. I think I have already eaten my body weight's worth this week.

One of the reasons I love blueberries so much is that they are packed with antioxidants and fight disease on many levels. Blueberries are also beneficial for your brain, help strengthen your memory, and are the only food that actually turns back the clock on aging. Not a bad bargain for a little bitty, blue, berry.

Add these to your morning meal, alongside eggs, or in your oatmeal or granola. These berries are very low calorie so you can feel free to snack on them throughout the day, add them to your smoothies, or top your favorite dessert with them. Blueberries complement almost any meal.

Remember that we must eat FOR our bodies, not our minds or emotions, and we must make sure that the food we eat is rich in nutrients and not void of nutrients. So make sure to include blueberries on your next shopping list (if they are available in your area)!

September 07, 2011

Nutmeg Blueberry Cupcakes with Raw Coconut frosting- gluten/sugar/dairy free

I am really, really, really, excited to share this recipe with you. It is loaded with fiber and antioxidants and is so deliciously yummy I cannot begin to describe the taste in words. I hope you will give this recipe a try!

Nutmeg Blueberry Cupcakes with Raw Coconut Frosting
1/2 cup blueberries
2 eggs, beaten
2 TBSP coconut oil
1/4 cup agave
1/4 cup coconut flour
2 TBSP almond meal
1/2 tsp baking powder
1/8 cup shredded coconut

Coconut Frosting
1/2 cup brazil nuts
1/8 cup filtered water
1 TBSP agave
2 TBSP coconut oil
1/2-1 tsp pumpkin pie spice
dash sea salt
coconut for garnish

1. Combine all the dry ingredients, then add wet ingredients. 2.Fold in blueberries.
3. Pour in a muffin tin for about 25 minutes at 350C.
4. To make frosting blend all ingredients and place a generous amount on cupcake once it is semi-cooled.
5. Garnish with shredded coconut and set in fridge to harden.


September 06, 2011

Danielle's Wedding, Lake Havasu City, Arizona

I went to one of my best friend's weddings yesterday in Lake Havasu City, Arizona, and she had the cutest touches placed perfectly around the house. My favorite was the salt and pepper shaker, which as you can see, resembles two peas in a pod. The mother-in-law has an ongoing love for yellow ducks so there were newlywed ducks floating around in the pool resembling Danielle and Ty- too cute!! Danielle I want to say congratulations and thank you for inviting my mother and I to be a part of your very special and intimate day. You were such a gorgeous bride. XOXO

September 05, 2011

Raw Kiwi Almond Milk

A very simple recipe and a fun way to snaz up your freshly homemade enzyme-rich almond milk. I encourage you to add different fruits to find a taste that works for you. I LOVE kiwis so I decided to turn my normal almond milk into kiwi milk, which I have found out, makes my shakes and raw granola much tastier. 

One serving of kiwi gives you 230% RDA of vitamin C, which helps you to heal wounds, increase iron absorption, and boost your immunity.
Kiwis also give you 16% RDA of fiber and are packed with antioxidants and phytonutrients, which repair DNA, protect you against some cancers, and keep you looking youthful and radiant.

Raw Kiwi Almond Milk
one cup homemade almond milk (store bought works good too)
2 kiwis
ice cubes (if you like really cold milk)
1. Blend together and enjoy!!

September 04, 2011

Lemon Coriander Mahi Mahi

I whipped up a quick dinner last night and it was so delicious I had to share it with you! I used frozen products as we just returned from Greece and didn't have anything fresh in the fridge.

Lemon Coriander Mahi Mahi
2 filets mahi mahi
one bag frozen spinach
1 cup frozen or canned corn
olive oil, cold pressed
2 tsp coriander
2 tsp oregano
2 lemons
black pepper/sea salt

1. Grill mahi mahi on stovetop with olive oil on medium heat for about 10 minutes; 5 minutes on each side. Add oregano and coriander and juice of one lemon. Be generous with the olive oil.
2. In another pan saute spinach and corn with olive oil and juice of another lemon over medium heat. Be generous with the olive oil.
3. Cut up mahi mahi into smaller pieces and serve on top of spinach.  Top with salt/pepper.

Very simple and bursting with flavor!!

September 03, 2011

Amsterdam Airport serves SPROUTS and supports local farmers!!

I was at the Amsterdam airport yesterday and was elated to see that there was a cafe was serving sprouts! There were scissors to cut your sprouts and an information panel about the different plants. I have never seen anything like this before, especially in an airport. Then around the corner there was a display that served local fruit from a farmer in the area. There was a picture and name of the farmer that had grown the apples. I love knowing where my products originate from and was excited to see this business model in an airport. If you are passing through make sure to find your way to this cafe in the F terminal (I cannot remember the name).You can't miss it!

September 02, 2011

Artoklasia, Blessed Greek Bread

The Artoklasia is a Greek church service in which five round breads are blessed by a priest. Once the priest breaks the bread it is cut and given to the people to eat. The bread is offered as a sign of devotion for special occasions and in Greece there are MANY!! Hariklia bought this bread for my mom and I at a festival we attended in Ano Mera, Mykonos. The festival celebrated 9 days after Mary was born and a breaking of a fast in order to honor her birth. There was bouzoukia singing and Greek dancing- it was so much fun to watch! It is very exciting to be a part of Greek culture and to learn more about the traditions that run deep within this country.

We enjoyed this bread for breakfast with butter and fig jam.

Thank you Hariklia :))

September 01, 2011

Peachy Pine Nut Buckwheat Pancakes- gluten, dairy, and sugar free

Peachy Pine Nut Buckwheat Pancakes
1 cup buckwheat flour
1/3 cup organic pureed peaches (1 peach)
3 TBSP pine nuts
3/4 cup water
1 egg, beaten
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 TBSP baking powder
Topping: peaches, agave, fig jam, coconut

1. Combine all ingredients together and mix for a few minutes.
2. Pour about 1/8 cup into a medium-high pan and cook on both sides for about 2-3 minutes.
3. Top with peaches, agave, fig jam, coconut

These pancakes were amazing! Very easy to make and a nice gluten-free alternative to regular pancakes. Buckwheat is high-fiber and high-protein too, so this was a hearty-healthy breakfast that provided energy till lunchtime.